Greek Lasagna
Newsgroups: rec.food.recipes

12 oz Lasagna noodles
1 Large leek, chopped
5 Scallions, chopped
1/3 cup Chopped fresh dill
1 cup Low-fat cottage cheese
4 Eggs, beaten
3 tbs Whole wheat flour
1/4 cup Vegetable stock
1 Large onion, chopped
1/2 cup Chopped fresh parsley
1 1/2 lb Spinach, steam and chop
1 cup Crumbled feta cheese
3 tbs Butter
2 1/2 cup Skim milk
1/4 cup Grated Parmesan cheese

Cook lasagna noodles in boiling water until al dente. Drain and rinse under cold water until cool. Spread out flat and cover so they do not dry out. Place stock in skillet, add leeks, onions and scallions. Cook over low heat until soft, but do not brown. Add parsley and dill, stir until the parsley is wilted. Drain spinach and press out excess moisture, stir into onion mixture and set over heat for a minute or two to drain any remaining moisture. Turn into bowl and add cottage, cheese, feta and eggs. Melt butter in skillet, stir in flour and continue stirring over low heat for 2-3 minutes, gradually add milk, stirring until sauce thickens. Stir in Parmesan cheese, remove from heat. Place 1/2 cup of white sauce in bottom of a 9x13 pan. Add a layer of noodles (1/4 of noodles) and spread 1/3 of spinach mixture over noodles. Repeat layering twice, top with remaining noodles, top with remaining white sauce. Bake for 25 minutes at 350 F. Allow to stand 15 minutes before cutting into serving size pieces.